Makes about 35 wafers

• ½ cup almonds, with the skins left on
• 3 tablespoons sweet butter at room temperature
• ½ cup sugar
• 2 or 3 egg whites
• 5 tablespoons unbleached flour
• ¾ teaspoon almond extract
• ¼ teaspoon salt

Preheat the oven to 450°. Grind the nuts in a blender at high speed for 2 minutes, or pass them through a Mouli food mill, or chop them very fine by hand.

Cream the butter and sugar until the mixture is light and fluffy. Stir in the egg whites and blend well. Add the flour, almonds, almond extract, and salt.

Butter a baking sheet and drop the batter onto it by small teaspoonfuls, 2 to 3 inches apart. Lower the oven heat to 400° and bake for 5 to 6 minutes, or until the edges turn light brown.

Remove the cookies immediately with a spatula and let them cool on wire racks or on a cold surface. When cold, store them in an airtight container to keep them crisp.